| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown rice, uncooked |
| 1/2 |
c |
Barley, uncooked |
| 1/2 |
c |
Lentils, dried uncooked |
| 4 3/4 |
c |
water |
| 1/2 |
c |
Carrots, coarsely |
|
|
Shredded |
| 1/2 |
c |
Oniions, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 1 |
t |
Oregano |
| 1/2 |
t |
Cayenne pepper |
| 1 1/4 |
t |
Garlic powder |
| 1/2 |
t |
Paprika |
| 3/4 |
t |
Salt |
INSTRUCTIONS
In a large, heavy saucepan, combine all ingredients. Bring to a boil
over medium heat. Reduce heat to low an simmer, uncovered, 50 minutes,
or until all of the liquid has cooked out and the mixture is sticky.
Stir occasionally while cooking, and stir frequently toward the end of
cooking time. Place mixture in refrigerator and chil thoroughly.
Overnight is best. To prepare burgers: Preheat a nonstick skillet or
griddle over medium heat. Wetting yourhands slightly, shape mixture
into burgers, using 1/2 cup of mixture for each burger. Cook until
burgers are nicely btowned onn both sides, turning carefully. Serve on
a pita bread and top with lettuce, tomato, alfalfa sprouts and tahini
dressing (see recipe). From the files of DEEANNE Recipe By :
From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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